Jam has been a childhood favorite this side. Just like any one of you, I ,too, have grown up relishing the typical jam-bread combo. In fact, this was one of the most awaited breakfast or snack recipes for us as kids, next to bread omelete. Life changes drastically as you grow up. The thought of indulging in sweets gives us goosebumps, not because we no longer love anything sweet, but it is the sugar overload that poses a challenge to our fitness these days. Yes, sugar is touted as the number one health enemy. It is just empty calories, you know! The outgrowing number of diabetic cases only adds to our "sugarmania"! Anyway, this post is still too sweet, because I had promised to make fruit jam for my Paro - my niece, for she loves tomato sauce and jam.
Let's talk about my mausambi jam recipe now.
The story is that 2 kg of mausambis or sweet lime turned out to be extremely sour that mom was not willing to indulge in. I love tangy stuff too, but when I tasted one, I gave in, telling dad that it is overly sour and cannot be sampled just like that. So I offered to make juice and jam with mausambi.
Some of the sweet lime were juiced along with pomegranate- tada!!
Next was my mausambi jam project, but as you know that we no longer buy white sugar, so all I had with me was jaggery powder. I am someone who would not hesitate to waste things for my healthy experiments. I have had thrown off lot of my failed stuff thus far. Thankfully, this wasn;t a failure.
So let's begin making our mausambi jam recipe without preservatives. This recipe was adapted from yummytummyaarthi's orange jam recipe.
Ingredients
1 kg-mausambi
250 gm- jaggery powder or little more if you want it sweeter
1/2 teaspoon- salt
2 tbsp- lime juice (acts as a preservative - you may use vinegar instead)
Juice the fruit. I got 2 cups with this amount.
Keep it for boiling. Let it simmer for at least 10 minutes.
When the juice reduces to almost half, stir in jaggery powder and salt.
I use organic jaggery so it is free from impurities.
Boil it until the mixture reaches the desired consistency.
You can do a test with it - put a drop of the jam in a bowl of water. If it stays put and doesn't dissolve, it means your mausambi jam is ready.
If not, allow it to simmer for a few more minutes. Stir in lime juice immediately before turning off the flame. Mix everything well and your jam is ready.
However, remember that the jam thickens gradually upon cooling. So if you continue heating for a long time, you will end up making jelly candies for your kids. Little more heating means you could offer your tiny tots mausambi candies with a bite.
So, what do you want to make? Mausambi jam without preservatives or sweet lime candies?
You have the recipe handy here already. Go ahead and make an indulgent jam for your toddlers and preschoolers.
Preserve the homemade jam without preservatives in a sterilized jar and refrigerate. It will stay good in the refrigerator for at least 2 months.
 |
| mausambi jam recipe no preservatives |
Let's talk about my mausambi jam recipe now.
The story is that 2 kg of mausambis or sweet lime turned out to be extremely sour that mom was not willing to indulge in. I love tangy stuff too, but when I tasted one, I gave in, telling dad that it is overly sour and cannot be sampled just like that. So I offered to make juice and jam with mausambi.
Some of the sweet lime were juiced along with pomegranate- tada!!
Next was my mausambi jam project, but as you know that we no longer buy white sugar, so all I had with me was jaggery powder. I am someone who would not hesitate to waste things for my healthy experiments. I have had thrown off lot of my failed stuff thus far. Thankfully, this wasn;t a failure.
So let's begin making our mausambi jam recipe without preservatives. This recipe was adapted from yummytummyaarthi's orange jam recipe.
Ingredients
1 kg-mausambi
250 gm- jaggery powder or little more if you want it sweeter
1/2 teaspoon- salt
2 tbsp- lime juice (acts as a preservative - you may use vinegar instead)
How to make Mausambi Jam without preservatives
Keep a sterilized jar ready.Juice the fruit. I got 2 cups with this amount.
Keep it for boiling. Let it simmer for at least 10 minutes.
When the juice reduces to almost half, stir in jaggery powder and salt.
I use organic jaggery so it is free from impurities.
Boil it until the mixture reaches the desired consistency.
You can do a test with it - put a drop of the jam in a bowl of water. If it stays put and doesn't dissolve, it means your mausambi jam is ready.
If not, allow it to simmer for a few more minutes. Stir in lime juice immediately before turning off the flame. Mix everything well and your jam is ready.
However, remember that the jam thickens gradually upon cooling. So if you continue heating for a long time, you will end up making jelly candies for your kids. Little more heating means you could offer your tiny tots mausambi candies with a bite.
So, what do you want to make? Mausambi jam without preservatives or sweet lime candies?
You have the recipe handy here already. Go ahead and make an indulgent jam for your toddlers and preschoolers.
Preserve the homemade jam without preservatives in a sterilized jar and refrigerate. It will stay good in the refrigerator for at least 2 months.
Wow. Thanks for sharing this timely recioe to save my overly sour oranges. 😁 Not only this is damn easy but so healthy. Will try and give you feedback asap.
ReplyDelete